Biscoff Brownies!

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Super Chocolatey Chocolate Chip Brownies Swirled with Biscoff Cookie Butter Spread making the BEST Biscoff Brownies EVER!

Cookie Butter (Aka Biscoff) is a delightful treat, that is so seriously addictive if you like it I wonder whats actually in it some times – how can something be THAT good?! However, if you’re not a fan, thats not a problem, there are plenty of other flavours and spreads out there that you can use instead!

The other day I saw a glorious post on Buzzfeed about Cookie Butter Brownies – and my god did this make me crave some! I seriously had to have a go at it with one of my own Brownie recipes and it did not disappoint!

Brownies, as you may have already read on my blog, are one of my favourite things to eat & bake. They are chocolatey, gooey, fudgey, and perfect (especially when you warm them up in the microwave and add a dollop of ice-cream!).

I have had quite a few recipes that have been a Brownie related success now such as my Terry’s Chocolate Orange Brownies, and my Millionaires Brownies, and these beauties will be no different. Honestly? They’ve been mentioned to be the best bake I have ever made by my Taste Testers!

The Brownie recipe I use in this recipe is the same recipe that I use in my Triple Chocolate Brownies as they worked so well being swirled with another flavour that it seemed appropriate to use it again! Just add in a rather insane amount of Biscoff Spread and Biscoff Biscuits and you have a winner.

Originally, I was skeptical about baking Biscoff into anything, but when you put heaped teaspoons of the spread into the brownies, and just bake it like that… its INSANE. I find that if you mix the spread in too much, the flavour doesn’t come through… but this way is just magical.

You can use either the smooth Biscoff Spread, or the Crunchy version, but they both work in the same way. I then fold through some Biscoff Biscuits, which even though they go a wee smidge ‘soggy’ you could say, they still make sure that they flavour comes through well.

With some Chocolate Chips of your choice (I tend to use Milk Chocolate) you make sure you still get some melted chocolatey bits in each Brownie – but the Biscoff definitely takes centre stage here. Look at the little pockets of Biscoff in each brownie… HEAVEN IN A BITE!

Seriously though… Biscoff + Brownies = YESYESYES.

Recipe Updated August 2017

Biscoff Brownies!

Super Chocolatey Chocolate Chip Brownies Swirled with Biscoff Cookie Butter Spread making the BEST Biscoff Brownies EVER!
4.89 from 34 votes
Print Pin Rate
Category: Traybakes
Type: Brownies
Keyword: Biscoff, Chocolate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 Brownies
Author: Jane's Patisserie


  • 200 g Dark Chocolate
  • 200 g Unsalted Butter
  • 4 Medium Eggs (or 3 large)
  • 275 g Caster Sugar (white or golden)
  • 90 g Plain Flour
  • 35 g Cocoa Powder
  • 200 g Chocolate Chips
  • 150 g Lotus Biscoff Biscuits (chopped)
  • 1/2-3/4 jar Biscoff Spread


  • Preheat your oven to 180C/160C Fan, and line a 9x9" square tin with parchment paper. 
  • Melt the Dark Chocolate with the Butter and leave to cools lightly whilst you make the rest of the brownies!
  • Whisk together the Eggs and Sugar until really thick and mousse like - it will double in volume, be a lot paler, and leave a trail for a couple of seconds before disappearing when done!
  • Fold the Chocolate/Butter mix into the Eggs/Sugar mix carefully - don't deflate the eggs by being careless!
  • Add in the Plain Flour and Cocoa Powder, and fold that in as well. 
  • Add in the Chocolate Chips and Biscoff Biscuits, fold through, and pour into the tin.
  • Using two teaspoons, spoon dollops of Biscoff Spread onto the top of the Brownies - I do about 15 or so dollops!
  • Bake the Brownies in the oven for 30-35 minutes, or until baked through. I tend to check them after 25 minutes as some ovens are hotter than others!
  • Leave the brownies to cool fully in the tin!


  • You can find the Biscoff spread with the Nutellas/Jams in supermarkets!
  • This recipe would work well with Nutella or Peanut Butter in place of the Biscoff Spread if you preferred! 
  • These will lasting an airtight container for 4-5 days!
  • If they are still gooey after the time, bake for a further few minutes and then leave to cool fully. Refrigerate before cutting to make it easier!
  • If your brownies are taking an endless amount of time to bake - the mixture was probably over mixed, or not moussey enough. 
  • Do NOT use Milk Chocolate in place of the Dark - it doesn't taste too Dark, it just really helps bake the perfect brownies!


You can find my other Traybake & Brownie Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • zoe
    January 21, 2021 at 7:05 am

    4 stars
    Very nice simple brownie recipe and easily made vegan 🙂 I subbed the butter for vegan butter and used vegan chocolate!! I would recommend to use a skewer or knife and swirl the biscoff for a cooler look

  • Alex
    January 20, 2021 at 8:16 am

    5 stars
    Delicious as always!

  • Rebecca Raper
    December 10, 2020 at 6:13 pm

    5 stars
    Love these taste so good. If I was to do a ten inch tray how much more would I need.

    Thank you.

    • Jane's Patisserie
      December 11, 2020 at 10:59 am

      I would add another quarter of the recipe – they will also take longer to bake! X

  • Amy
    December 8, 2020 at 4:56 am

    5 stars
    The best thing I’ve ever eaten! These brownies are absolutely amazing. So rich and full of flavour.

  • Chloe
    November 30, 2020 at 4:48 pm

    4 stars
    Deliciously indulgent. They took about 40mins to bake probably as there was quite a lot of mixture, ended up being quite “deep” brownies which maybe why it took 40mins. I didn’t use the full quanitity of choc chips or biscoff and they were still VERY indulgent. If I made them again I would probably just do the biscoff topping for decoration. Don’t think it needs the biscuits and 150g choc chips but still very tasty!

  • Lynn
    November 22, 2020 at 5:41 pm

    Hi Jane
    Just made these, but the biscoff spread in top is still quite wet will it set after a few hours. Cant wait to try they smell awesome. Thank you lynn

  • Kidwai
    November 19, 2020 at 11:41 pm

    hey a very hot recipe!!

    Can i like make the batter ready a day or 2 before baking and pop it in the fridge, covered and then bake it in a day or 2

  • Pat Hooper Bruins
    November 3, 2020 at 2:03 pm

    5 stars
    Thank you Jane. Another recipe success, I love the Terry’s orange brownies as well. I added chopped Cadbury Caramilk instead of choc chips. I couldn’t help myself, and It was oh sooo good.

  • U
    October 30, 2020 at 9:02 am

    I want to bake these tonight, can i melt the lotus spread and pour it over the brownies instead of having dollops, as i want to give it a marble effect with the toothpick?

    • Jane's Patisserie
      October 30, 2020 at 9:26 am

      You can do, just don’t swirl it too much otherwise it can disappear slightly!

  • Olivia
    October 29, 2020 at 11:08 am

    Can these be frozen after baking? if so, what is your guidance for this?

    • Jane's Patisserie
      October 29, 2020 at 11:38 am

      Yes they can – and generally the recommended is up to three months!

    • U
      October 30, 2020 at 6:11 pm

      did you use milk choc chips or dark chips?

  • Katie
    October 25, 2020 at 6:18 pm

    I’m making these tomorrow for my cousins birthday and I can not wait! All of your recipes are so easy to follow and delicious.

    In general, how do you know when brownies are cooked enough so that they’re gooey but not raw?

    I find cookies super easy because they solidify quickly after cooking but I’m never as confident with brownies and have taken them out too early before and ended up with a liquid centre 🙁

    Is there a trick for know when it’s just right? Xx

    • Jane's Patisserie
      October 25, 2020 at 8:40 pm

      I generally say that if you aren’t sure, you can shove the brownies in the fridge for a few hours once they have cooled and they firm up! If they don’t and stay too gooey, they are under done. There should be a slight wobble to the tin when they come out of the oven x

  • Lindsay Wagstaff
    October 22, 2020 at 4:40 pm

    Thanks for your reply yesterday, I only have 8 inch tins. How much long would these need to be cooked for.

    • Jane's Patisserie
      October 22, 2020 at 7:33 pm

      I’m unsure I’m afraid as I only bake them into 9″ tins!

  • Lindsay Wagstaff
    October 21, 2020 at 9:32 pm

    I’m planning to make these at the weekend and replace the biscoff with peanut butter as mentioned. If I change this am I best to just leave the biscuits out or should I replace them with something else?
    Thank you

    • Jane's Patisserie
      October 21, 2020 at 9:38 pm

      Yes you can, and just leave the biscuits out!

  • Sam
    October 16, 2020 at 4:47 pm

    Hi, I’m planning on making these tomorrow but going to replace the biscoff with salted caramel spread. I wanted to top the brownie with some Flipz salted caramel pretzels.. would I put them on the top before I put them in the oven? Thanks!

    • Jane's Patisserie
      October 17, 2020 at 7:17 pm

      I would put the flipz on just after you taking the out personally!

  • Clare
    October 14, 2020 at 4:52 pm

    5 stars
    Hi Jane,

    How long should I be whisking for? I’m using an electric hand whisk. It’s not very moussey. I used 4 medium eggs, it seems very liquidy…


    • Jane's Patisserie
      October 14, 2020 at 8:29 pm

      It really depends – electric whisks vary so much, but it needs to double in volume and leave a trail for a couple of seconds x

  • Mandy
    October 13, 2020 at 10:26 am

    5 stars
    Love all of your recipes, but this one is definitely my favorite!!

  • Screenname 1994
    October 8, 2020 at 1:56 pm

    Hi Jane,

    What are your thoughts on if i make your triple chocolate brownie recipe, cool and set etc. and then just spreading biscoff spread on top instead of baking it in, so it is like a frosting? I want to try this but i don’t know if it would be an odd thing to do?

    Thank you : )

    • Jane's Patisserie
      October 9, 2020 at 10:18 am

      You can do! As long as you don’t melt the biscoff down, it should be fine as it’s thick!

  • Karuna
    October 7, 2020 at 5:25 pm

    Hey I absolutely love the recipe. But I want to gift it to a friend who does not eat eggs. So can eggs be replaced with anything in this recipe?

    • Jane's Patisserie
      October 8, 2020 at 9:40 am

      I would follow my vegan brownie recipe and add biscoff to that!

  • Amanda
    August 25, 2020 at 7:04 pm

    5 stars
    Amazing brownies! So delicious and easy to make!

  • Shaakilla Mahabir
    August 24, 2020 at 4:45 pm

    Hi Jane can I use self raising flour instead ??

    • Jane's Patisserie
      August 24, 2020 at 9:21 pm

      Yes, it can just eeeever so slightly change the texture x

  • Joanna kashoumeri
    August 20, 2020 at 11:15 pm

    Hi Jane!

    Loving everything you do!! Just wondering, with this recipe, do you just dollop the biscoff spread on the top and pop in the oven? Or do you swirl the spread into the brownie mixture?



    • Jane's Patisserie
      August 21, 2020 at 10:01 am

      You can dollop or swirl, or a bit of both – I usually do a bit of both personally! Xx

  • Rosie
    August 14, 2020 at 9:50 pm

    5 stars
    Hi! Should you bake with chopped biscuits on top after doing the dollops of biscoff? I’ve made these twice now, I noticed it doesn’t say to do this but the video shows to put biscuits on top before putting in the oven

    Your recipes are amazing we’ve baked toblerone, Terrys choc orange, mars bar, biscoff and malteser brownies this year! And the rolo tart xx

    • Jane's Patisserie
      August 17, 2020 at 8:18 pm

      Yes so the biscuits is completely optional, I just did it that time in the video because I fancied it!! xx

  • Claire
    August 10, 2020 at 6:33 pm

    Hello Jane love your brownie recipes. I was wondering if they can be frozen. If so how would you advice. Thank you 😊

  • Christine
    July 24, 2020 at 4:42 am

    Hi Jane
    I’m having trouble finding biscoff biscuits but really want to make these brownies. Could I leave the biscuits out and if I did would the rest of the recipe remain unchanged?

    • Jane's Patisserie
      July 24, 2020 at 10:07 am

      Yes that would be fine! X

    • Joanne McClelland
      July 25, 2020 at 12:34 pm

      If u love near a Poundland shop, they sell them 😊

  • Shonyl Paul
    July 17, 2020 at 4:22 am

    4 stars
    Hi I tried out your recipe! Everything was great the colour, texture, gooeyness all except the fact that it’s way too sweet ESP after you add the lotus Biscoff spread, and chocolate chips into the mixture. So I think maybe you should mention that on the recipe for those who don’t like ultra sweet desserts to reduce the sugar quantity by at least 20%.

    • Jane's Patisserie
      July 17, 2020 at 8:32 am

      Unfortunately, I won’t write on recipes somethings like that as everyone’s tastes are different – I don’t find this one that sweet at all. Sorry! Also, if you reduce the sugar, you can change how the bake works because of the chemistry but that’s your own decision x

    July 10, 2020 at 11:18 am

    […] Biscoff Brownies! […]

  • S.m
    July 4, 2020 at 12:14 am

    5 stars
    Hey, amazing recipe, can this be made in a Biscoff cookie bar version?

  • Angela Spicer
    July 3, 2020 at 9:00 am

    I only have an 8×8 tin. How long should I bake it for if I use the same quantity of mixture?

    • Jane's Patisserie
      July 3, 2020 at 4:11 pm

      The baking time will increase, not 100% sure how long – but the volume is deeper so probably at least 5-10 minutes!

  • Clarissa
    June 24, 2020 at 11:43 am

    5 stars
    This was super delicious! Reduced the sugar to 240 grams, but it was still a tad too sweet for me.

    • J
      June 30, 2020 at 4:16 pm

      Is it okay to leave out the milk chocolate chips?

    • Jane's Patisserie
      June 30, 2020 at 7:09 pm

      Oh yes definitely – it just makes it more chocolatey is all!

  • Valerie
    June 22, 2020 at 8:37 am

    Hi. For 6 x 6 inch pan, how do I reduce the ingredients in the recipe ?

    • Jane's Patisserie
      June 22, 2020 at 9:22 pm

      6″ square is about 0.4x the recipe, so a bit under half the recipe! x

  • Rachel
    June 21, 2020 at 3:19 pm

    5 stars
    Best brownies I’ve ever had 10/10 🤩🤤

  • Phui Yee
    June 21, 2020 at 2:32 pm

    5 stars
    This recipe is amazing!! Made for Father’s Day and my parents love it! Thank you 😊

  • Laura Emmett
    June 17, 2020 at 9:59 pm

    5 stars
    This recipe is so good, these went down so well!

    Could I use carnations caramel to replace the spread? I bought 2 tins in excitement when I saw them available, now I have no idea what to do! And I love brownies! Thanks 🙂

    • Jane's Patisserie
      June 18, 2020 at 7:30 pm

      Hiya! Ahh yay! And you definitely could do but you won’t need an entire tin of the caramel! x

  • Samantha Hill
    June 6, 2020 at 12:18 am

    5 stars
    Gooey delicious and so chocolatey. I tried the biscoff blondies previously But these brownies blew them out of the water! I am a brownie lover anyway but this recipe was amazing and the guidance is great, particularly on oven timings- I had to keep checking after 25mins as they took longer than I expected but fairly sure I took them out at the right time. Great recipe thank you 🙂

  • Kelly
    June 1, 2020 at 10:26 pm

    Hello just wondering why you cant use milk chocolate. None of us like dark chocolate at all. even the slight taste of it. does it not work with milk chocolate? or even half and half to try it? thanks

    • Jane's Patisserie
      June 2, 2020 at 11:40 am

      Hiya – so you really really really don’t want to use milk. The brownies don’t taste of dark chocolate, it honestly just makes the right texture and flavour for a brownie. Milk chocolate has far too low a cocoa content, they don’t bake as well, and they don’t taste as good!

  • Sammy
    May 31, 2020 at 6:20 pm

    My mixture is taking ages to bake, is there anyway to save it? Thanks!

    • Jane's Patisserie
      June 1, 2020 at 3:19 pm

      This can happen due to swapping ingredients, or having a dodgy oven temp, or not mixing correctly – the best thing to do is to take it out, let it cool, and then ‘set’ them in the fridge for a couple of hours!

  • Latasha Torrance
    May 26, 2020 at 12:07 pm

    If you cant find Caster Sugar
    Would you suggest using granulated sugar or light brown sugar? X

  • Jackie
    May 25, 2020 at 3:30 pm

    5 stars
    Just made these and they smell delicious 😋 I must admit I’m not sure if they have cooked properly but they do have a nice crust on the top but gooey in the middle.

    • Jane's Patisserie
      May 25, 2020 at 4:59 pm

      Ahh yay! If you’re unsure – simply ‘set’ them in the fridge for a couple of hours before cutting and they’ll be perfect!

    • Nirdayanti
      December 3, 2020 at 3:00 am

      5 stars
      May I asked, can I use 8×8 inch pan for this recipe?

    • Jane's Patisserie
      December 4, 2020 at 8:42 am

      Theres a big risk in using a smaller tin that the middle of the brownie won’t bake well, but it might be okay!

  • May
    May 25, 2020 at 10:55 am

    Hi Jane
    I had 2 question –
    1 – i want to use 9”x 13” I want rectangle shape brownies which aren’t so high – would I need to x1.5 This recipe or x2 it?

    2- did you use stork Or butter in this recipe?

    • Jane's Patisserie
      May 25, 2020 at 7:06 pm

      I would use 1.5x the recipe – and you can use either! I make my brownies using either all the time!

    • Phui Yee
      June 20, 2020 at 2:55 pm

      Hi Jane, if I’m using a 9”x11” do I also x1.5 this recipe? Making this for Father’s Day tmr. Can’t wait to see the end result! 🙂

    • Jane's Patisserie
      June 20, 2020 at 4:25 pm

      9×11″ is about 1.2x the recipe, so maybe adding on another quarter of mix will be easier! Baking time will also increase x

    • Phui Yee
      June 20, 2020 at 5:10 pm

      Thank you for your prompt response! Noted on that. May I know how long should I bake these if I were to x 1.2 the recipe?

    • Jane's Patisserie
      June 21, 2020 at 3:30 pm

      I’m unsure as I never bake these in that size tin!

    • Phui Yee
      June 20, 2020 at 5:18 pm

      Ah sorry you mentioned adding a quarter would be easier. I’ll add in a quarter to the recipe then. May I know what would be the baking time for x1.25 to the recipe? 😊 thank you!

  • Jamie
    May 21, 2020 at 1:37 pm

    5 stars
    Perfect recipe!!!

    Are we able to freeze the brownies, Jane?

  • Page
    May 18, 2020 at 12:40 am

    Hi, if I was to make half the amount off the recipe what size tin would you suggest?

  • Becky
    May 14, 2020 at 9:34 pm

    4 stars
    Delicious! I had left in for 35 mins but could have done for slightly longer… but gooey brownies are still yummy! Definitely recommend trying these

  • Melissa
    May 10, 2020 at 3:33 pm

    5 stars
    Made these today to kick off my boyfriend’s birthday week and they are absolutely delicious and so easy to make. I didn’t have chocolate chips so added some mini eggs instead! So yummy ☺️

  • Gemma
    May 7, 2020 at 2:48 pm

    Hey Jane!

    Would it be ok to half this mixture?

    Cant decide if i want to make the blondies or brownies so i might just make both! lol.

    • Jane's Patisserie
      May 7, 2020 at 3:16 pm

      If you are planning on baking the two into the same tin, then yes! If you want to literally do half, you will need to shrink the tin size to about a 7″ square!

  • Rebecca Paterson
    May 5, 2020 at 11:35 pm

    5 stars
    hi! if i use peanut butter instead of biscoff is there anything you would recommend instead of the biscoff biscuits

  • Sophie Louise
    May 5, 2020 at 10:50 am

    Hi Jane would this work using a round tin? & if so what size? I only have a 8″ square 😔x

    • Jane's Patisserie
      May 5, 2020 at 12:40 pm

      Typically a square tin, is equal to a round tin but 1″ bigger. So a 9″ square = 10″ round. You can try an 8″ square, but they will take longer to bake because of the depth! X

  • Steph
    May 4, 2020 at 3:47 pm

    5 stars
    Made these during lockdown 2020- absolutely amazing! I didn’t have enough biscoff biscuits but used what I had and it was still delicious! I also cut them into 12 just based on size preference.

    I love your recipes Jane, especially your brownies as they are so easy and taste absolutely divine!!! If I have an event to go to where I say I will bake or it’s someone birthday, your brownies are my go to as I know they will be insanely good and you have so many different flavours there is always something to suit the recipient!

    • Ellie
      May 4, 2020 at 10:08 pm

      Did you mix the spread into the mix?

    • Jane's Patisserie
      May 4, 2020 at 11:02 pm

      You can lightly swirl it in, or dollop!

  • Sara
    May 4, 2020 at 12:05 pm

    5 stars
    Simply delicious! If you bake any brownies make sure it’s these ones! 😋

  • Chloe Johnson
    May 4, 2020 at 11:42 am

    5 stars
    These are the best brownies I have ever had, no question about it! Thank you for this amazing recipe!

  • Kate McCluney
    May 3, 2020 at 8:08 pm

    5 stars
    The most AMAZING brownies ever! This far my favourite recipe and my go-to if I want to bake brownies!

  • Charlotte Burt
    May 3, 2020 at 8:04 pm

    5 stars
    Made these for a birthday and they were AMAZING!🖤

  • Jade
    May 2, 2020 at 8:19 am

    Hi Jane! Loving all your recipes! Every single one I’ve done has come out perfect so can’t wait to try these. Sorry if this is a dumb question but would you suggest using dark or milk chocolate chips? I made the Mars Bar brownie the other week and that was milk choc chips so just wanted to confirm. Thank you so much for all your amazing recipes – they are making lockdown so much brighter! Xx

    • Jane's Patisserie
      May 2, 2020 at 9:54 am

      For the chocolate chips that you fold through the brownie batter, you can use whatever flavour you fancy! You just need to use the dark chocolate still for the batter!

  • Hajera
    April 24, 2020 at 10:24 pm

    Hi Jane, these brownies are so lovely! I made them once and they came out better than the second time I use a electric whisk to add in the flour as I was in a hurry! Just wanted to ask if it still wobbles should I leave it in there? I had to bake it’s for 45 minutes but it’s reli cake like and I preferred the goey texture from the first time I tried it!

    • Jane's Patisserie
      April 25, 2020 at 9:23 am

      As mentioned several times on the post, you really should fold the flour in. It doesn’t make it any quicker using a mixer as the folding takes so little time. For a brownie to be cakey, you have over baked and probably also over mixed.

    • Ali
      May 4, 2020 at 2:35 am

      5 stars
      Hi, I want to make this recipe this week but just wanted to know, do you need to sieve the flour and cocoa powder? Thank you

    • Jane's Patisserie
      May 4, 2020 at 8:15 am

      I don’t bother personally with brownies!

    • Please help!!!
      December 12, 2020 at 12:20 pm

      Hi, I’ve been following your brownie recipes for as long as I can remember and have all turned out absolutely amazing! This week I took the leap and decided to open my cake business. I’ve had a few orders for some brownies and there going so wrong! There turning cakey and dark! They don’t have the nice crust on them and the smell and taste of dark chocolate is very strong!! Where am I going wrong?? Please help!!

    • Jane's Patisserie
      December 12, 2020 at 12:22 pm

      Have you changed aaaanything about how you are baking them such as ingredients/tins/etc? If they worked before it indicates that something has changed!

  • Kelly B
    April 23, 2020 at 6:26 pm

    5 stars
    Hi ya
    Great recipe!!

    Could I do different flavour dollops in one bake? For instance some peanut butter, some biscoff?
    Thanks xx

  • […] You can find the recipe for Biscoff Brownies here. […]

  • Best batch bakes – Find me where the food is
    February 28, 2020 at 9:20 pm

    […] Biscoff Brownies! […]

    • Rose
      March 2, 2020 at 3:34 am

      Hi Just wondering what could reduce the sugar quantity to not to ruin the recipe and what type of chocolate chips to use.

    • Jane's Patisserie
      March 2, 2020 at 10:23 am

      I would advise to not reduce the sugar, it won’t bake the same at all. And I use callebaut!

  • Natalie
    January 30, 2020 at 1:04 pm

    5 stars
    Made these for my work colleagues and I have never gotten so many compliments on my baking before!! They went down a treat, so many people have asked me for the recipe! Amazing

  • Shannon
    November 15, 2019 at 7:47 pm

    5 stars
    Thank you for the recipe we are trying it out as we speak! Into the oven.
    Do you use a electric whisk?

    Thank you! Shan & Chris xx

    • Jane's Patisserie
      November 16, 2019 at 8:30 am

      Yes, only for the eggs and sugar – you should then fold the rest as the recipe says!

  • Kristy
    November 7, 2019 at 11:52 am

    5 stars
    First time making these, have made so many of your recipes and I love them all.
    This. This had me drooling before I’d even put it in the oven!! Took about 45mins in my oven, well worth it though. Scrumdipplyumptious!! 😍

  • Chelsie Brown
    November 5, 2019 at 11:51 am

    Could you add biscoff in the same way to your vegan brownie recipe?

  • Sarah Taylor
    July 19, 2019 at 8:50 am

    5 stars
    I have made these many times now and I have not found anyone who doesn’t love them. I have used them as bribery to get busy colleagues to do things for me and it worked a treat! People actually come running in the office when they hear I’ve mad some. It’s hard to describe just how sublime they are!!
    Personally I have to cook them for about 40 minutes to get the middle past raw but that could be my oven.

  • Biscoff Brownies – The Cinnamum
    June 8, 2019 at 1:14 pm

    […] I’ve only gone and done it, I’ve baked this little bad boys and still drooling with the afterthought. Technically, I’m not the first person to have taken on the Italian biscuit Brand and turned it into a fudge chocolate brownie, thanks to the likes of Forever Baking, Candice Brown and Jane’s Patisserie. […]

  • Sara Nurmahomed
    May 30, 2019 at 10:15 am

    Hi jane! Love this recipe! It i double the quantities is that
    Ok? And then bake it in a larger tin.. maybe rectangle?
    Thank you

    • Jane's Patisserie
      May 30, 2019 at 1:40 pm

      You should use a traybake tin such as a 9×13″ for example! x

    • Kate
      May 3, 2020 at 3:34 pm

      How long do you bake for double quantity?

    • Jane's Patisserie
      May 3, 2020 at 4:02 pm

      It depends entirely on the size of your tin – it’s best to split into two 9″tins in my opinion.

  • Deborah
    December 1, 2018 at 4:34 pm

    Can you freeze them?

    • Jane's Patisserie
      December 1, 2018 at 8:40 pm


    • Deb
      December 21, 2018 at 7:01 pm

      They didn’t make the freezer! The response from amazing, making them again tonight, Thanks x

  • Emily
    September 1, 2018 at 2:45 pm

    Hi, which of two spreads is the best? Crunchy or smooth? Have you tried using both and could you tell me the diff it makes to the brownies. thanks

    • Jane's Patisserie
      September 1, 2018 at 5:16 pm

      Honestly it makes no difference to the brownies, whichever you want will work!

    • Emily
      September 2, 2018 at 7:47 pm

      Oh thanks I’ll make these tomorrow. I’ve made so many of your things and could I be super cheeky and ask for some galaxy recipes 😍

    • Jane's Patisserie
      September 3, 2018 at 10:08 am

      I can definitely do that – I loooove galaxy!!

  • Farhana
    October 7, 2017 at 3:40 pm

    I love. Skint and am passionate about it. Love trying new recipes to perfect my own and yours are great. Thanks

  • Farhana
    October 7, 2017 at 3:38 pm

    I love baking myself and always like trying new recipes out to perfect my own skills. Your recipes are great. I love them. Thank you x

  • Sam
    August 22, 2017 at 3:03 pm

    Hi Jane do you think the recipe would work if I used peanut butter and mini dresses PB cups inside? Thanks!

  • Jhuls
    August 3, 2015 at 5:27 am

    I wish I have these heavenly bars in front of me!! These sound so amazing, Jane!

  • Lynz Real Cooking
    July 28, 2015 at 6:16 am

    Yummm! These look delicious!!

  • fatdadinleeds
    July 19, 2015 at 7:23 pm

    These look delicious! I’ll be giving these a go next weekend!

  • Jane's Patisserie
    July 19, 2015 at 1:01 pm

    Thank you! And please do!! 🙂

  • jabrush1213
    July 18, 2015 at 11:50 pm

    Sounds yummy, I have had brownies with cookie mix in them they taste delicious every time I eat one, no matter who makes them.

    • Jane's Patisserie
      July 19, 2015 at 1:00 pm

      Its the perfect combination isn’t it!! 🙂

  • Sweet and Savoury Pursuits
    July 18, 2015 at 11:30 pm

    Wow, these brownies look so good!

  • ilashesandsuch
    July 18, 2015 at 6:29 pm

    OMG Yum!!!

  • Natascha's Palace
    July 18, 2015 at 5:20 pm

    I am sure you have been nominated loads of times but I am nominating you anyway for the Dragon’s Loyalty Award. Xxxxxx

  • Natascha's Palace
    July 18, 2015 at 4:23 pm

    I am sure you have been nominated loads of times but I have nominated you anyway for the Dragon’s Loyalty Award. It is in my last post xxxxx

  • Insanely Roy - Piece of Cerebrum
    July 18, 2015 at 10:19 am

    Looks tempting.
    i am new to baking
    adding this to my list 🙂

    • Jane's Patisserie
      July 18, 2015 at 10:21 am

      Thank you! And I definitely recommend them! 🙂

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